Teriyaki salmon, rice noodles with green asparagus and spring onions
Il ne faut que quelques secondes pour saisir cette jolie fricassée d'asperges vertes et jeunes oignons taillés en sifflet. L'avantage de la cuisson au sautoir, c'est que le goût, les nutriments et le croquant de ces jolis légumes verts sont préservés. Un beau pavé de saumon en teriyaki au peps 'lime' et sésame vous conduit aux portes du bonheur! Bonne table!
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Ingredients
Portions:
4
125 g
salmon fillet with skin
50 g
rice noodles
100 g
green asparagus, trimmed and cut into 5 cm pieces
50 g
spring onions, sliced diagonally
For the Teriyaki Marinade:
2 tbsp
low-salt soy sauce
1 tbsp
mirin
1 tbsp
honey
1 tsp
lime juice
0.5 tsp
ground white pepper
For Cooking and Garnish:
1 tbsp
sunflower oil
1 tbsp
white sesame seeds
Preparation
Prep time:
15 min
Cook time:
20 min
Total:
35 min
- In a small bowl, mix 2 tbsp of low-salt soy sauce, 1 tbsp of mirin, 1 tbsp of honey, 1 tsp of lime juice, and 0.5 tsp of ground white pepper to create the teriyaki marinade.
- Place the 125 g salmon fillet in the marinade for at least 15 minutes to absorb the flavors.
- Cook 50 g of rice noodles according to package instructions, then drain and set aside.
- Heat 1 tbsp of sunflower oil in a pan over medium-high heat. Sear the salmon fillet, skin-side down, for 4 minutes, then flip and cook for an additional 3 minutes. Remove from the pan and keep warm.
- In the same pan, add 100 g of green asparagus and 50 g of spring onions. Stir-fry for 3-4 minutes until vibrant and tender-crisp.
- Serve the salmon over the rice noodles, topped with asparagus and spring onions. Sprinkle 1 tbsp of white sesame seeds on top as garnish.